Coffee Obsession

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The information comes from one of the most widely recognized coffee experts. Sinnott has made a DVD and two books on the subject, and has appeared on several television shows and in newspaper publications, including The Food Network and the Chicago Tribune. The Birth of Coffee by Daniel Lorenzetti and Linda Rice Lorenzetti

The Bugis establishment takes its coffee so seriously that non-Java beverages are listed as “pleasure” on its menu (because coffee-drinking is a serious business) Anyone visiting Italy for the first time has likely heard one of these lines. In Italy, coffee culture is sacred. It has rules, customs, etiquette, and a tried-and-true menu-- but why? How did coffee get to Italy?Coffee was first cultivated in Ethiopia and later introduced to Europe through the Ottoman Empire. The Ottoman Empire recognised that coffee’s rich flavor and energising properties would make it a profitable industry, and increased cultivation in Yemen for the European market. Venice, a port city, became one of the first European cities to regularly trade for coffee. Italian inventors conceptualised espresso long before its creation. According to the Smithsonian, as the popularity of coffee and coffee houses grew, inventors across Europe seized the opportunity to try to find a faster brewing method for coffee, knowing a patent for such a high-demand machine would surely make them rich. Steam power had spurred the industrial revolution. Now, inventors began testing its abilities to brew coffee. The long-awaited invention of espresso The first iteration of the espresso machine was invented in 1884 by Angelo Moriondo, a Turin-based inventor. Moriondo thought the solution to brewing coffee faster was to have a larger output, so his machine brewed large vats of coffee instead of small, individual cups. His machine was big and bulky, using 1.5 bars of steam-powered pressure to push water through coffee grounds. Though the machine won a bronze medal at the Turin General Exposition in 1884, it was not designed for industrial production and never reached the market.You likely already know that one cup of coffee isn’t like all of the others. With each different bean, there are a variety of flavors you can create. The precise grinding and brewing methods, and even the location and growing conditions of the beans, can alter the flavor of your morning cup. Bialetti had worked in an aluminium factory in France, and upon returning to Italy in 1918, he started his own shop for aluminium goods. His idea for the Moka pot was born after studying his wife’s washing machine, a contraption that used heat pressure to push sudsy water through a spout and into the washbasin. Bialetti realised that the same concept could be used to produce espresso. He went to work in his aluminium shop, and before long, the Moka Pot was born. The Moka Pot: Sorry, it’s not espressoThe only downside to coffee from a Moka pot is that it isn’t technically espresso. Industrial coffee house machines, such as those made by Gabbia and Valente, use 9 bars of pressure to produce espresso--a perfected number that eventually became a technicality in the definition of espresso. The Moka pot only uses 1.5 bars of pressure. Nonetheless, the Moka pot makes a reliably delicious, unburnt dark coffee. Quishr” нэртэй цайг шөнийн мөргөлийн үеэр сэрүүн байхын тулд хэрэглэдэг байж. Дараагаар нь 1500-аад оны үеэр Арабад анх кофены үрийг хуурч, бутлан ууж эхэлснээр өнөөдрийн бидний хэрэглэж заншсан кофе үүссэн байна. Hopefully I can bring all of these different things together, in a cafe in Francis Street, which is an area I grew up in. Read more: Best Coffee Table Books Craft Coffee: A Manual by Jessica Easto Nora Carol Photography/Getty Images

Nowadays, Bluestone Lane has 30 locations spread across the country with cafes in San Francisco, Los Angeles, Washington D.C., Philadelphia, and New Jersey. In 1938, Gaggia’s small, efficient, steamless coffee machine took pressurisation to a new level. Where coffee had been expressed by two bars of coffee before, Gaggia’s machine used up to 10 bars to produce truly concentrated espresso--what is now recognised as modern espresso. In addition to its increased concentration, the high-pressure gave espresso its now signature crema, the naturally occurring coffee-foam that forms atop espresso. Read more: How to Make Coffee Drinks at Home The World Atlas of Coffee by James Hoffman Nora Carol Photography/Getty ImagesOriginally written in the 1920s, this reads like a textbook. A true coffee aficionado will want to work through its comprehensive contents. When you get your copy, think twice about reading it like a regular book. It’s really more like an encyclopedia because it’s so jammed with information. All About Coffee makes a great coffee table book to have around as a reference or as a conversation piece when you have company. Coffee Atlas of Ethiopia (multiple authors) If you enjoy drinking brew and learning more about your favorite beverage, the authors below have written books to engage those who appreciate great coffee and answer their most burning questions. These are essential reading for true coffee lovers. 21 Best Books About Coffee The World Atlas of Coffee by James Hoffman To brew a plain old cup of coffee might seem like a straightforward task, but when you start learning about the science behind your daily cup, you’ll begin to understand all the complexities of even the most basic Arabica coffee. You’ll also begin to appreciate the surprises that can come your way when you look to less common beans for your daily caffeine fix. Many people who are new to the world of coffee want to know more about just about everything. Coffee Obsession is a good place to start. It’s accessible to just about anyone, and teaches how coffee is grown, roasted, brewed, and more. It looks at the different flavors, styles, and techniques that make each type of coffee unique. The book is filled with pictures, diagrams, maps, and techniques that will help you brew the perfect pot. It even gives step-by-step instructions for how to make a great cappuccino, espresso, and other well-loved coffee drinks.

The original Australian coffee drink, the flat white, has been trendy for years. And while Australians are very particular about the frothed milk in their flat white, could an average American tell how is it different from a latte or a cappuccino? Probably not. Australian Coffee Culture Gaggia’s machine reigned supreme in the market until 1961 when the Faema E61 was invented. Ernesto Valente’s stainless-steel machine utilised modern technical innovations to move the burden of espresso-making from the barista to the machine. With Faema E61, pressure, water temperature, and water amounts could be perfectly controlled for a flawless, consistent cup of espresso every time. The wheel of flavors is a huge resource for me as a barista trying to get better at describing the flavor profile of different coffees. Knowing more indepth about the flavors a coffee offers helps me recommend a delicious coffee that matches the profile a customer is looking for.The Australian coffee comes in smaller sizes, higher prices,and is much stronger than American coffee.